Filed under Brewing

German Pilsner: Tasting Notes

German Pilsner: Tasting Notes

After many months of lagering in keg, my June-brewed German Pilsner is very nice. SMaSH in recipe, this hop-forward, session-style lager shines with simplicity. Like its cousin, Session Helles, this small, 2.5 gallon batch was intended to grow lager yeast for the 2014 Fall German Lagers. My only wish was that I had more than … Continue reading

Small Batch Brewing: Lab-grade Yeast Pitching Rate: Part 2, Identifying the Proper Pitch

Small Batch Brewing: Lab-grade Yeast Pitching Rate: Part 2, Identifying the Proper Pitch

Pitching rate is an important factor in the brewing process. Although not the only variable in clean fermentation, pitching rate plays a key role in lag-time, attenuation, and yeast-derived flavor production. From the brewing literature, “rule-of-thumb” pitching rates are tailored for harvested and re-pitched yeast on the commercial scale. However, when using lab-grown, propagated yeast … Continue reading

Testing New Equipment via Extract Brewing

Testing New Equipment via Extract Brewing

Over the past few weeks, I’ve been tweaking my brewing process. As such, I recently updated my brewing equipment. No longer am I a carboy shaker and ice bath maker as I’ve acquired an oxygen system and wort chiller. To test out the new goods, I decided to make an extract beer to cut out … Continue reading

A Summer Favorite, Session Helles: Tasting Notes

A Summer Favorite, Session Helles: Tasting Notes

After 3 weeks of fermentation and 1 month of lagering, the Session Helles is wonderful and incredibly refreshing. Intended to grow lager yeast for future batches, this small batch re-brew of a session-style Munich Helles came out great. A review and recipe below. Cheers, and happy brewing! Review Pouring into a teacup, the Session Helles … Continue reading

Small Batch Brewing: Lab-grade Yeast Pitching Rate: Part 1, What is Pitch Rate?

Small Batch Brewing: Lab-grade Yeast Pitching Rate: Part 1, What is Pitch Rate?

Pitching rate is an important factor in the brewing process. Although not the only variable in clean fermentation, pitching rate plays a key role in lag-time, attenuation, and yeast-derived flavor production. From the brewing literature, “rule-of-thumb” pitching rates are tailored for harvested and re-pitched yeast on the commercial scale. However, when using lab-grown, propagated yeast … Continue reading